Prepare the vermicelli rice noodles as per the packet instructions. I place the desired number of noodle bundles in a large bowl, cover with boiling water, stand for 5 minutes, drain, rinse with cold water and set aside.

Heat the olive oil in a large, deep skillet on medium-high heat. Add the garlic and ginger and cook, stirring for 30 seconds until fragrant.

Add the mushrooms and cook, stirring for 2-3 minutes until the water has evaporated and the mushrooms have softened.

Add the pork mince and cook, stirring for 2-3 minutes, breaking it up as you go, until browned.

Add the cabbage, bean sprouts, carrots and spring onions. Cook, stirring for 2 minutes or until the vegetables have softened.

Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3).

Divide the noodles between four bowls. Top with the pork mixture, the reserved spring onions and sesame seeds. Serve immediately.

NOTES

1 – The light soy sauce can be replaced with 1 teaspoon of tamari or regular soy sauce.

2 – The oyster sauce gives the recipe a deeper depth of flavour but can be left out completely if preferred (there is no need to substitute it).

3 – The meal may taste a little salty and the reason for this is that the vermicelli noodles are neutral in flavour and can take a good hit of salt. Once paired with the noodles, you’ll have the perfect balance of salty, savoury deliciousness.